Incorporation of Mg and Ca into Nanostructured Fe2O3 Improves Fe Solubility in Dilute Acid and Sensory Characteristics in Foods

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Hilty, Florentine M ^a   Knijnenburg, Jesper T N ^a   Teleki, Alexandra ^a   Krumeich, Frank ^a   Hurrell, Richard F ^a   Pratsinis, Sotiris E ^a   Zimmermann, Michael B ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Iron; Nanotechnology; Sensory; Solubility; Structure

Indexed keywords

CALCIUM; FERRIC ION; FERRIC OXIDE; MAGNESIUM; NANOMATERIAL; YOGHURT;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; DIET SUPPLEMENTATION; FOOD HANDLING; IRON DEFICIENCY ANEMIA; IRON INTAKE; MILK; NANOTECHNOLOGY; PARTICLE SIZE; PH; SCANNING TRANSMISSION ELECTRON MICROSCOPY; SOLUBILITY; SURFACE PROPERTY; TRANSMISSION ELECTRON MICROSCOPY; ULTRASTRUCTURE; X RAY DIFFRACTION;

ANEMIA, IRON-DEFICIENCY; ANIMALS; CALCIUM; COLOR; FERRIC COMPOUNDS; FOOD TECHNOLOGY; FOOD, FORTIFIED; HYDROGEN-ION CONCENTRATION; IRON, DIETARY; MAGNESIUM; MICROSCOPY, ELECTRON, SCANNING TRANSMISSION; MICROSCOPY, ELECTRON, TRANSMISSION; MILK; NANOSTRUCTURES; NANOTECHNOLOGY; PARTICLE SIZE; SOLUBILITY; SURFACE PROPERTIES; X-RAY DIFFRACTION; YOGURT;

THEOBROMA CACAO;

EID: 78651460254     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01885.x     Document Type: Article

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